This study was conducted to explore the quality characteristics of colored rice depending on the cultivars (Jeogjinu, Josaengheugchal, Joeunheukmi, Heukjinjubyeo, Hongjinju, Heukjinmi, Geongganghongmi) for porridge. The moisture, crude protein, lipid, ash, amylose and damaged starch contents of colored rice ranged from 10.05~11.23%, 7.72~8.69%, 2.68~3.26%, 1.62~1.88%, 6.29~20.31% and 5.06~8.26%, respectively. The highest moisture (11.23%), crude protein (8.69%), lipid (3.26%) and ash (1.88%) contents of colored rice were detected in Heukjinjubyeo, Joeunheukmi, Josaengheugchal and Heukjinmi, respectively. The lowest amylose and damaged starch contents of colored rice were detected in Josaengheugchal and Joeunheukmi, respectively. In general, the water binding capacity, water solubility and swelling power of Heukjinmi were greater than those of the other cultivars. The investigation of the pasting properties (peak, trough, break down, final and setback viscosity, peak time, pasting temperature) of colored rice indicated a low value in Josaengheugchal. The lowest hardness (13,673.25 g) of colored rice was observed in Heukjinjubyeo while the highest digestibility (5.44 glucose mg/g) of colored rice was observed in Josaengheugchal. These results indicated that Josaengheugchal are suitable cultivars for porridge.

PURPOSES : In this study, we evaluated the quality levels of abrasion resistance and freeze-thaw resistance to the surface layer (colored layer) by using an overseas abrasion resistance test method to confirm the quality suitability of the concrete block surface for a domestic production permeable block. METHODS : In this study, a new evaluation item for increased durability apart from the quality standard of the permeable block was considered, namely, evaluation of the durability of the surface layer and the freeze-thaw resistance of the permeable block itself by EN 1338, ASTM C 779, 994, and GR 4009 (KS F 4419). RESULTS : The abrasion resistance test for the permeable block revealed that there were relative differences according to the different test methods. However, it was observed that if the ASTM C 779 test results did not meet the wear resistance quality standards, it did not satisfy ASTM C 944 and EN 1338. The ASTM C 779 test result was analyzed to have the highest objectivity and discernment, and this test method was proposed as a permeable block wear test method. In addition, the freeze-thaw resistance test method by the GR 4007 standard can be measured by strength, so it is possible to evaluate the resistance of the permeable block through this test method. CONCLUSIONS : The abrasion resistance test and freeze-thaw resistance test can contribute to the improvement of the permeable block when added to the current quality evaluation tests.

PURPOSES : This study was conducted to analyze the problems of the permeable block by objectively evaluating the quality of the permeable block and providing basic data to improve the quality and construction defect of the permeable block pavement in accordance with the continuously increasing demand of the permeable block. METHODS : In this study, we evaluated the current quality standard suitability of nine products to evaluate the current quality level of domestic production permeable blocks. The evaluation items were evaluated for surface layer thickness, block dimension, strength, and permeability coefficient, and the Korea Standard suitability for these evaluation items was analyzed. In addition, a three-dimensional finite element analysis was conducted to determine the effect of vehicle load on the deformation of block pavement structure. RESULTS : The results demonstrated that the surface layer (colored layer) thicknesses of domestically produced permeable block products were different according to the quality standards, and the dimensions were evaluated to be excellent for domestic permeable blocks currently being produced and delivered. In addition, the strength and permeability coefficient evaluation result demonstrated that all products meet the strength and permeability coefficient quality standards, but the correlation between these strengths and permeability coefficients is not high. The quality standard of strength and permeability coefficients is evaluated as being sufficiently achieved by domestic production technology. CONCLUSIONS: The intensity and permeability coefficients measured in this study were in line with the quality standards; however, the variable coefficient was found to have a significant difference in the quality control level from a maximum of 26% to a minimum 1.7%.

Among service industries of knowledge based economic era, the roles of educational service field are becoming more important and standard of educational service makes a direct effect on economic development and social growth. Therefore, accurate measurement of service quality is the most important assignment and the measurement of the service quality remains difficult assignment. So, this researcher classified quality attributes applying weighted value and found potential satisfaction level(PSL) and potential customer demand improvement index(PCDI) for trainees participating in national manpower business so as to suggest measurement of service quality and easiness of use and then, calculated satisfaction position and opportunity cost by quality factor with Taguchi’s loss fraction. And, improvable satisfaction level was measured, opportunity cost by degree of customer dissatisfaction was quantitatively measured, and a model that can indicate with economic factors was suggested. In addition, methodology of measuring quality cost that can be reduced by quality improvement and direction of strategic decision-making for deciding items to be improved preferentially were suggested with qualitative index that can indicate the degree of customers’ dissatisfaction by loss.

PURPOSES : This study establishes a pay adjustment factor scheme that will penalize or provide incentives to contractors after pavement construction in Seoul City. METHODS: Random sampling was conducted, wherein acceptable quality characteristics (AQCs) of the field mixture such as the aggregate gradation, asphalt binder content, pavement thickness, field air void, and IRI (International Roughness Index) were determined. Using the acquired field data, the percent within limit (PWL) values of each AQC were determined. RESULTS : Weight factors were used to consider the effect of each AQC, since field data varies depending on the field condition. The total pay factor (PF) was determined by combining the PF material and PF construction. PF material considers the asphalt binder content and the aggregate gradation, while PF construction considers the field air void, pavement thickness, and field IRI. CONCLUSIONS: A pay adjustment factor was established by determining the PWL of each AQC and calculating the corresponding pay factor. Based on the results, it is found that PWL is a reasonable and acceptable method for evaluating the pavement quality and determining the pay factor.

해양심층수는 수심 200 m보다 깊은 심층(深層)에 위치하고 있어 차가운 온도를 유지하고 있으며, 대장균 및 일반세균 등에 의해서도 오염 되지 않은 깨끗한 해수이다. 해양심층수는 산업적 가치가 높은 재생순환형 자원이기 때문에 이를 상업적으로 이용하기 위한 활동이 활발히 전개되고 있다. 해양심층수를 기존 식육가공품의 염지제 대체제로서, 최적인 해양심층수 처리수를 적용한 시제품을 일반 식육가공품 소세지와 비교하여 안전성과 품질특성, 미네랄 함량차이를 알아보았다. 이를 통하여 해양심층수의 염지액 대체제로서의 가능성을 검토하고 이를 이용하여 제작한 식육가공품의 품질을 검토한 결과, 안전성과 품질특성에서는 일반 식육가공품 소세지와 차이가 없었으나, 미네랄 함량은 해양심층수를 적용한 축산가공품이 더 높았다. 이를 통하여 해양심층수는 소금의 대체제와 청정미네랄로 그 활용도가 높아서 해양심층수를 이용한 새로운 식품시장이 크게 활성화될 것으로 예상된다. 따라서 본 연구에서는 식품공전 규격 검사에 의한 안전성 평가 시험방법을 이용하여 품질검사항목 분석에 의한 품질특성 평가 및 유통기한 경과에 의한 안정성을 검토하고, 시험군과 대조군간의 미네랄 함량 시험을 진행하여 그 함량을 비교, 분석한 결과 후속 연구를 통한 식품, 의약품 및 축산업에 다양하고 차별화된 식육가공품을 제조할 수 있는 가능성이 있다고 판단하였다.

목 적：일반적으로 DWI 검사의 Echo Planner Image(EPI)기법은 공기, 지방, 물 등 자화율 차이가 큰 물질에서 종종 왜곡 된 영상이 발생되는 특성이 있다. 또한 B0 field 영역의 불균일에 따라 발생 되어지는 왜곡현상도 1.5T보다 3.0T에서 더 크다. 이러한 문제점을 해결하고 보완하기 위하여 본 연구에서는 정상인을 대상으로 3D shim Whole body DWI와 SIEMENS의 Integrated-shim (i-shim) Whole body DWI의 영상품질을 비교 평가해 보았다. 대상 및 방법：본 연구는 2017년 12월부터 2018년 1월까지 정상인 10명(평균 나이 28.7±3.62세, 체질량지수 26.3±2.74)을 대상으로 하였다. 연구에 사용된 장비는 3.0T MRI 장비(Skyra 3.0T Elfs, SIEMENS, Germany)를 사용 하였으며, 20 채널 head&neck coil, 30 채널 body coil 2개, 18채널 spine coil을 사용하였다. 방법으로는 3D shim WB DWI와 i–shim WB DWI을 연속적으로 검사하였다. step당 TR/TE = 8500/ 56 msec, FOV450x450, matrix 134/134, NEX(b-value 0 =3NEX, 900= 4NEX), 50slice, Slice Thickness 5mm로 하였다. 영상획득시간은 pre scan을 포함하여 step당 3D shim DWI = 183sec, i-shim DWI = 227sec였다. 평가 방법으로는 재구성 된 영상(b-value=900)의 시상 면 영상을 가지고 정성적 분석과 Image J의 Plot profile기능을 활용한 정량적 분석을 하였다. 결 과：시상면 영상에서 척추와 뇌척수(spinal cord) 주변부의 신호소실, 틀어짐, 영상 품질, 3가지 항목을 정성적으로 평가 한 결과 i-shim DWI가 3D shim DWI보다 신호소실 평가에서 0.87점(17.4%)더 높게 받았으며, 틀어짐에서 1.1점(22%), 전체적 영상 품질에서 1.1점(22%) 높았다. 결과적으로 i-shim DWI가 3D shim DWI보다 높은 점수를 보였으며, Total image quality를 5점 척도로 평가한 결과 i-shim DWI가 1.3점(26%)이상으로 더 좋은 점수를 받았다. 정성적 평가에서 영상의 품질이 가장 좋지 않았던 목 부위를 정량적으로 분석해 본 결과, 3D shim WB DWI의 Area signal Plot profile 은 242.74(6.67)이었고, i-shim WB DWI의 Area signal Plot profile은 250.21(5.65)로 i-shim WB DWI에서 목 부위 Area 신호 면적이 더 넓어 신호소실이 더 적은 것으로 확인됬다. 또한 영상의 background 값을 normalize하여 signal intensity를 비교한 결과 3D shim DWI이 455.80(299.81), i-shim DWI이 718.80(376.40)으로 약 1.57배 더 신호강도 가 좋았다. 결 론：i-shim DWI은 기존의 3D shim DWI보다 자화율과 두께 차이가 심한 목 부분에서 자화 불균일에 의한 인공물을 효과적으로 교정할 수 있었으며, 결과적으로 B0 fileld 불균일에 따라 발생되어지는 인공물을 줄이는데 탁월한 것으로 확인됬 다. 또한 step이 인접한 각 table의 위치에서 왜곡에 따른 신호소실을 줄이고 움직임에 대한 보상이 탁월한 것으로 판단되었다.

This study examined the quality characteristics and anti-oral microbial activity of bamboo leaf jelly prepared with different 5 levels (0, 10, 20, 30, and 40%) of bamboo (Phyllostachys nigra var. henonis) leaf extract. The sugar contents of bamboo leaf jelly were increased significantly by increasing the level of bamboo leaf extract. The luminance and Hunter’s a values of the jelly samples increased with increasing bamboo leaf extract, but the 40% bamboo leaf jelly had the lowest Hunter’s b values. The hardness, adhesiveness, gumminess, and chewiness increased significantly with increasing bamboo leaf extract. Among the mechanical properties, only the flavor of the jelly with 30 and 40% bamboo leaf extract were increased significantly. The extract of bamboo leaves had strong antimicrobial activity against S. mutans, S. sobriuns, P. gingivalis, and P. intermedia at a concentration of 40%. These results suggest that bamboo leaf extract can be useful in the production of high quality jelly.

시범사업에서 생산된 쌀을 이용하여 간편식 제품 개발을 위한 기초자료를 확보하고자 고품질 밥쌀용 벼 7품종의 영양성분 및 취반특성 분석을 수행하였다. 수분함량은 진수미가 13.13%, 단백질 함량은 하이아미 품종이 6.08%, 지방은 하이아미 품종이 0.51%로 가장 높은 것으로 나타났다. 아밀로스 함량의 경우 20.15~22.51% 범위로 나타났으며, 수광이 가장 높은 것으로 확인되었다. 아밀로펙틴중합도 분석 결과 7종의 품종 모두 DP 13-24 함량이 53% 이상으로 가장 높았고, DP≥37 함량은 5.81% 이하로 가장 낮았다. 유리당 조성 분석 결과 7개의 품종 모두 maltose 함량이 46% 이상으로 높았으며, fructose 함량이 7% 이하로 가장 낮았다. 품종별 쌀 원료곡의 토요 윤기치를 측정한 결과 삼광, 대보, 진수미가 가장 높은 값을 나타내었고 취반식미 특성을 분석한 결과 대보, 진수미가 외관, 점도, 밸런스, 식미치 값이 높은 것으로 나타났다. 본 연구결과는 취반 및 재조리에 따른 밥의 품질특성 연구에 기초자료가 될 것으로 판단된다.

목 적：일반적으로 DWI 검사의 Echo Planner Image(EPI)기법은 공기, 지방, 물 등 자화율 차이가 큰 물질에 서 종종 왜곡된 영상이 발생되는 특성이 있다. 또한 B0 field 영역의 불균일에 따라 발생 되어지는 왜곡 현상도 1.5T보다 3.0T에서 더 크다. 이러한 문제점을 해결하고 보완하기 위하여 본 연구에서는 정상인을 대상으로 3D shim Whole body DWI와 SIEMENS의 Integrated-shim (i-shim) Whole body DWI의 영상품질을 비교 평가해 보았다. 대상 및 방법：본 연구는 2017년 12월부터 2018년 1월까지 정상인 10명(평균 나이 28.7±3.62세, 체질량지수 26.3±2.74)을 대상으로 하였다. 연구에 사용된 장비는 3.0T MRI 장비(Skyra 3.0T Elfs, SIEMENS, Germany)를 사용하였으며, 20 채널 head&neck coil, 30 채널 body coil 2개, 18채널 spine coil을 사용하였다. 방법으로는 3D shim WB DWI와 i–shim WB DWI을 연속적으로 검사하였다. step당 TR/TE = 8500/ 56 msec, fOV450x450, matrix 134/134, Nex(b-value 0 =3nex, 900= 4nex), 50slice, Slice Thickness 5mm로 하였다. 영상획득시간은 pre scan을 포함하여 step당 3D shim DWI = 183sec, i-shim DWI = 227sec였다. 평가 방법으로는 재구성 된 B900 영상의 시상면 영상을 가지고 정성적 분석과 Image J의 Plot profile기능을 활용한 정량적 분석을 하였다. 결 과：시상면 영상에서 척추와 뇌척수(spinal cord) 주변부의 신호소실, 틀어짐, 영상 품질, 3가지 항목을 정성 적으로 평가한 결과 I shim DWI가 3D shim DWI보다 신호소실 평가에서 0.9점(18%)더 높게 받았으며, 틀어짐에서 1.1점(22%), 총 영상 품질에서 1.1점(22%) 높았다. 결과적으로 i-shim DWI가 3D shim DWI보다 높은 점수를 보였으며, Total image quality를 합산하여 평가한 결과 i-shim DWI가 1.03점 (20.6%)이상으로 더 좋은 점수를 받았다. 정성적 평가에서 영상의 품질이 가장 좋지 않았던 목 부위를 정량적으로 분석해 본 결과, 3D shim WB DWI의 Area signal Plot profile 은 242.74(6.67)이었고, i-shim WB DWI의 Area signal Plot profile은 250.21(5.65)로 I-shim WB DWI에서 목 부위 Area 신호 면적이 더 넓어 신호소실이 더 적은 것으로 확인됬다. 또한 영상의 background 값을 normalize하여 signal intensity를 비교한 결과 3D shim DWI이 455.80(299.81), i-shim DWI이 718.80 (376.40)으로 약 1.57배 더 신호강도가 좋았다. 결 론：i-shim DWI은 기존의 3D shim DWI보다 자화율과 두께 차이가 심한 목 부분에서 자화 불균일에 의한 인공물을 효과적으로 교정할 수 있었으며, 결과적으로 B0 fileld 불균일에 따라 발생되어지는 인공물을 줄이는데 탁월한 것으로 확인됬다. 또한 step이 인접한 각 table의 위치에서 왜곡에 따른 신호소실을 줄이고 움직임에 대한 보상이 탁월한 것으로 판단되었다.

For several decades, attribute classification methods using the asymmetrical relationship between an attribute performance and the satisfaction of that attribute have been explored by numerous researchers. In particular, the Kano model, which classifies quality attributes into 5 elements using simple questionnaire and two-dimensional evaluation table, has gained popularity: Attractive, One-dimensional, Must-be, Indifferent, and Reverse quality. As Kano's model is well accepted, many literatures have introduced categorization methods using the Kano's evaluation table at attribute level. However, they applied different terminologies and classification criteria and this causes confusion and misunderstanding. Therefore, a criterion for quality classification at attribute level is necessary. This study is aimed to suggest a new attribute classification method that sub-categorizes quality attributes using 5-point ordinal point and Kano's two-dimensional evaluation table through an extensive literature review. For this, the current study examines the intrinsic and extrinsic problems of the well-recognized Kano model that have been used for measuring customer satisfaction of products and services. For empirical study, the author conducted a comparative study between the results of Kano's model and the proposed method for an e-learning case (33 attributes). Results show that the proposed method is better in terms of ease of use and understanding of kano's results and this result will contribute to the further development of the attractive quality theory that enables to understand both the customers explicit and implicit needs.

This study was conducted to propose the conditions of controlled atmosphere (CA) storage suitable for the storage of winter Chinese cabbage and to investigate the maximum storage period of Chinese cabbage based on the results of the quality analysis for CA storage. The weight loss rate of Chinese cabbage stored at 194 days in low temperature storage was about 2 times higher than that in CA storage. The trimming loss rate of Chinese cabbage stored at low temperature was 1.5 times higher than that of CA storage after 83 days of storage. Bolting of Chinese cabbage was observed in only low temperature storage. The Chinese cabbage firmness of CA storage was not different in the range of 5.7-6.2 N, while low temperature storage gradually increased after 83 days of storage and was 7.5 N at 194 days. The incidence of mold occurred after 83 days in low temperature storage, while in CA storage it occurred after 153 days. In the quality evaluation, CA storage for Chinese cabbage was rated 1.5-1.9 points higher than the low temperature storage. The maximum storage period of Chinese cabbage at low temperature storage was 83 days and that at CA storage 153 days.

This study was performed to evaluate the quality characteristics of functional Dasik prepared with a mixture of freeze-dried mealworm (Tenebrio molitor) powder and dried pollack powder along with assessment of the general and fatty acid compositions of mealworms. General compositions, except for moisture content of freeze-dried mealworm powder, were higher than those of raw mealworms. The ratios of saturated fatty acids and unsaturated fatty acids of freeze-dried mealworm powder and raw mealworms were 1:3.31 and 1:3.19, respectively. Amounts of oleic acid, which was the most abundant among unsaturated fatty acids, of freeze-dried mealworm powder and raw mealworms were 41.12 and 37.84%, respectively. For color values, greater content of freeze-dried mealworm powder in functional Dasik resulted in lower L and b scores, whereas a value increased. In the case of mechanical properties, greater content of freeze-dried mealworm powder resulted in significant reduction of hardness, chewiness, and gumminess. In the case of sensory evaluation, color, taste, and overall quality of DPMD50, which was prepared with a 1:1 ratio of freeze-dried mealworm powder and dried pollack, were the highest. It was concluded that DPMD50 is a nutritious combination of edible insects and fish for protein fortification for growth and the elderly.

미국 정부는 2011년 식품안전현대화법(FSMA, Food Safety Modernization Act)을 제정하였으며 단계적으로 실시 및 실시예정에 있다. 이중 농산물안전(Produce Safety) 최종규칙은 농산물 재배, 수확, 포장 및 보관과 관련된 생물학적 위해요소에 초점을 맞추고 있는데, 영농규모 등에 따라 2017년 1월부터 단계적으로 시행되고 있다. FSMA 의 농산물안전 규칙 중 현장에서 준수해야 하는 조항을 55개 선별하여 한국 GAP기준과 비교한 결과, 비교 대상 인 두 개의 기준이 조항별 관리사항에 대해 1:1로 단순비교하기에는 어려운 점이 있으나 상당수의 한국 GAP기준이 대응이 가능하다. 다만 한국 GAP기준은 포괄적 기준으로 평가자에 따라 다른 판단을 할 여지가 많으므로 기준의 세부 사항의 보강이 필요하다. 조항별로 보면, 작업자 안전위생(FSMA Subpart D)에 대하여 한국 GAP기준은 가장 높게 대응이 되며, 그 다음으로는 가축 및 야생 동물(FSMA Subpart I), 건물·장비·도구(FSMA Subpart L), 재배·수확 등의 활동(FSMA Subpart K) 순으로 대응이 되고 있다. 그러나, 농업용수 관리(FSMA Subpart E)와 관리자의 자격 및 교육(FSMA Subpart C)에 대해서는 다소 미 흡한 실정이며, 가축분뇨기반 퇴비 관리(FSMA Subpart F) 에 대해서는 대응이 취약한 편이다. FSMA 규칙은 인증 기준은 아니나, 세계적으로 식품안전의 표준을 선도하는 미국이 제시한 규칙인 만큼 파급력이 상당할 것으로 예상 된다. 따라서 국내 농산물 기준 중 FSMA 규칙에서 강조 하는 미생물적 안전성에 대응하는 기준이 GAP기준이므로 한국 GAP기준의 재검토를 통해 우리 농산물의 품질 향상 및 수출확대에 도움이 되기를 바란다.

In order to improve the usability of mealworm and the nutritional quality of acorn Mook mostly composed of carbohydrates, we prepared acorn Mook using with different levels of mealworm powder, and the physico-chemical and sensory evaluation were investigated. In the content of proximate chemical composition, moisture content did not show any significant difference. But crude protein, crude ash, and crude fat contents were increased with increasing mealworm content. Carbohydrate content was reduced as mealworm content increased. Lightness showed no significant difference among treatments, redness was increased, and yellowness was decreased as the amount of mealworm powder increased. In physiological properties, hardness, gumminess, chewiness, and springiness were significantly increased as the amount of mealworm powder decreased. However, adhesiveness and cohesiveness were not significantly different. Ascorbic acid content, activities of DPPH and ABTS radical scavenging activities were decreased with increasing amount of mealworm in acorn Mook. In sensory evaluation, acorn Mook containing 0.75% of mealworm powder showed highly preference compared with the control.